Thin sheets of dough layered to create flaky crusts for sweet and savory pies or pastries is the ultimate indulgence. Brushed with butter or olive oil, each layer yields a light and crispy crust adding texture and flavor to dishes like Greek Spanakopita and baklava. While homemade phyllo dough is not the easiest dough to make, the effort required is rewarding in both flavor and accomplishment.

Which Spelling of Phyllo, Fillo, Filo is Correct?

Which is it? Phyllo, fillo, or filo? Well, all three are acceptable. In Greek, it is spelled “φύλλο” meaning “leaf” which is what the thin sheet of dough resembles. Since the Latin and Greek alphabets are different, the spelling of “phyllo” is the Latin alphabet’s interpretation for the Greek alphabet sounds. While “ph” and “f” produce the same sound, “f” is more phonetic in spelling, while “ph” is more of a transliteration. This simply means the “ph” is a comparable letter combination that creates a similar sound in the Greek alphabet spelling of the word. While this is an explanation, honestly, I still can’t really tell the difference between the two. I say, “to each his own”. Spell it like you want. 😉

Origins of Phyllo Dough?

While many associate phyllo dough with Greek cuisine (spanakopita), it may not have originated in Greece. Actually, the technique of making those tissue-thin sheets of dough dates back to the Ottoman Empire in Turkey, though both countries stake their claims. Turkey is likely the birthplace of baklava and is the pastry tied to Anatolia by way of the Assyrians during the 8th century. The thin dough for making baklava has crossed cultures and boundaries. The apple strudel dough is a variation of the Turkish phyllo dough (known in Turkish as “yufka” meaning “thin”, “soft”, and “tender”).

My Phyllo Dough Challenge Inspiration

I love a flaky pastry. I’ve never been a fan of baklava, but I enjoy savory pastries with flaky crusts like quiches, Spanakopita, etc. I have used commercial phyllo, like everyone else, because it’s convenient and well, it’s just frankly… good. I’m always looking for new challenges in life; with baking, I knew when I started my blog and YouTube adventure that phyllo would eventually be highlighted. That “eventually” is now. With the holidays around the corner where phyllo is a great crust to use in dishes, I wanted to focus on that specific crust and share my Greek Spanakopita and Holiday Rolled Baklava (recipe coming soon 😉).

Can’t Beat a Challenge for Growth & Development!

I’m really excited to share my recipe along with the many tips and techniques I’ve learned in making phyllo dough. I have learned so much about the necessary ingredients, their role in making those thin sheets, and how to prevent potential (common) issues in making phyllo. I’m sharing them ALL with you. 😊 Granted, you can’t beat the convenience of a commercial brand, but the flavor of homemade can be just as satisfying. While most people don’t make their own phyllo, and rightly so, if you’re looking for a baking challenge, I encourage you to give it a try. The challenge yields intrinsic rewards, satisfaction of accomplishment, and a yummy, tasty, product.

Let’s check out my recipe. I even provide you with a troubleshooting section for remedying potential issues you may encounter. I’ve already made lots of mistakes in learning, so I’m very happy to share those and resolutions with you.

Phyllo Dough Ingredients

For this phyllo dough recipe ingredients, you’ll need bread flour, salt, extra virgin olive oil, red wine vinegar (or apple cider, white, or lemon juice), and water.

Making the Phyllo Dough

Combine Dry Ingredients

While the ingredients are simple, making phyllo dough is all about technique. Start by mixing the dough. In the bowl of a stand mixer, add 400 grams (3⅓ cups) of bread flour. Add 6 grams (1 teaspoon) of salt. Whisk or stir until combined.

TIP: Bread flour has a high gluten content needed for stretching the dough as thin as possible.

Add Wet Ingredients

With the dough hook on low speed, pour in 100 milliliters (~½ cup) of extra virgin olive oil. Add 1 tablespoon of vinegar (red wine, apple cider, or white) or lemon juice, heck, why not orange juice as long as the ingredient has acid. Add 175 milliliters (¾ cup) of warm water (lukewarm is fine (~100˚F/38˚C).

TIPS: Olive oil provides flavor, sustains moisture, and aids in stretching the dough when rolling it. As in pie crust, acid tenderizes dough making it pliable and minimizes retraction while rolling. Warm water and a warm environment keep the dough soft making it easier to manipulate and encourages gluten development.

Knead for 10 Minutes

Increase the speed to medium and allow the flour to soak in the liquid. Add more water, 1 tablespoon at a time, if flour remains in the bottom of the bowl or the dough is crumbly. Knead for 10 minutes. The dough should be tacky, not sticky, and should pull away from the bowl as it kneads.

1-2 Hour Resting Time

Mound the dough ball in the bottom of the bowl. Oil or spray the dough with cooking spray to keep it moist. Cover the bowl with plastic wrap or a towel and allow the dough to rest at room temperature for 1-2 hours giving time for gluten development.

Divide & Conquer

Once rested, remove the dough from the bowl and place it on a work surface. Divide it into 12 equal pieces. Either eyeball or weigh each dough piece. Depending on the dough’s overall weight divided by 12, each dough piece should weigh roughly 56-57 grams. Roll each dough piece into a smooth ball. Place the dough balls on a plate, cover them, and set them aside.

Prepare Resting Place for Rolled Phyllo Sheets

What I have found useful is stacking rolled phyllo sheets between paper (wax or parchment) and on a large baking sheet. Set out a large cookie sheet on which you can place the phyllo sheets. Tear off 14 sheets of wax paper or parchment paper about the size of each rolled out phyllo sheet (~17×12 inches). Set one sheet on the cookie sheet and place all remaining aside.

TIP: Placing rolled phyllo sheets on a sturdy cookie sheet allows you flexibility to move the stacked phyllo sheets around the kitchen as workspace is needed.

Roll, Roll, & Roll Each Phyllo Dough Piece

Flour well a work surface. Use the palm of your hand to push out the dough ball roughly into a square or rectangle. Avoid using your fingers to prevent thin, weak areas that can cause tears. Use a rolling pin and roll each dough ball as thin as you can get it (at least a 17×12 rectangle). Rotate the dough as you roll keeping the work surface well-floured. The dough should be thin enough to read words on a piece of paper underneath it.

TIPS: Keep the work surface well-floured, if not the dough will crinkle and bunch up as you roll it out. Use a rolling pin that has the same thickness from end to end instead of a French tapered rolling pin. It’s imperative to maintain equal pressure as you roll to ensure even thickness throughout the dough.

OOPS! Crumpled Phyllo Dough! Why?

If your dough begins to fold or crumple as you roll, that means you have a sticky spot on your surface that needs flour. Stop rolling, lift the dough, and flour well under it. You can remedy the fold by either continuing to roll over it to flatten it out OR stop rolling, stretch the dough out to remove the crease, and continue to roll. Add flour as you go.

Appropriately Stack Phyllo Sheets

When you finish rolling the dough to create a phyllo sheet, flour it well on both sides. You can create a mix of flour and cornstarch to flour your phyllo sheets to store. I have done both, flour only, and the flour/cornstarch mix. I find that both work just fine. Then, place each phyllo sheet on wax/parchment paper and cover with another sheet of paper. Continue rolling the remaining dough balls into thin sheets and stacking them between paper until you have 12 phyllo sheets.

TIP: A 2:1 flour to cornstarch ratio (like 1 cup of flour to ½ cup of cornstarch) creates a very fine mixture providing more coverage on the phyllo sheets greatly minimizing any sticking.

Congrats!! All Done Rolling Phyllo Dough

Now that the sheets are all rolled out, congratulations you’re done with the hard work! You can use the sheets immediately in your dish. If you want to store them, roll the wrapped parchment/wax paper stack of phyllo sheets just as they come commercially and place them sealed in a gallon size (or larger) ziptop bag. You can divide the stack in half and store in 2 separate bags, if needed due to bulk. Store the sealed phyllo sheets in the fridge up to a week. For longer storage, you can freeze the bag(s) for up to several months. Treat homemade phyllo dough just as you would the commercial brands. If frozen, thaw wrapped in the fridge and use as your recipe directs within a week.

Ready for Close-Ups?

Tips on Making and Storing Phyllo Dough

Flour Tips

• Bread flour or other flour with a high gluten content create strong gluten fiber stretches that prevents tearing when rolling and manipulating the dough.
• Resting the dough allows gluten development thus creating stretch needed to prevent tears.

Rolling Tips

• Use a uniformly sized rolling pin (not a tapered one). It’s important to maintain even pressure on the rolling pin as you roll to prevent thinner, uneven in thickness sections in the dough since it needs to be as thin as possible all over.
• Keep the work surface well-floured during each roll. If there’s inadequate flour on the work surface, dough will stick causing folds and crumple when rolled since the dough can’t move while being stretched with a rolling pin.

Stacking Tips

• Flour well each side of each phyllo sheet before stacking to prevent sticking.
• Consider a combination 2 to 1; 2 parts flour to 1 part cornstarch (as in 1 cup of flour to a half cup of cornstarch) in dusting each phyllo sheet prior to stacking. Cornstarch is a finer grain and will cover more of the dough to limit even more any sticking.

Storing Tips

• Store phyllo sheets completely sealed in plastic, each separated by wax or parchment paper, to maintain softness and prevent stickiness.
• Store fresh phyllo in a sealed bag or container in the fridge up to a week. Store fresh phyllo in a sealed bag or container in the freezer for up to 3 months.
• If frozen, allow phyllo to thaw in the fridge overnight keeping it completely sealed until ready to use in a dish meaning all of your ingredients are ready to layer with the phyllo.

Using Tips

• When using phyllo in a dish, keep phyllo sheets completely covered only uncovering them to remove a sheet. Air exposure dries out the sheets. A damp towel on top maintains moisture.
• Brush oil or melted butter all over the top of each sheet when using. The fat adds moisture to prevent the sheets from drying out and creates the desired crust and flake expected in a baked phyllo.

Troubleshooting: 8 Potential Problems with your Homemade Phyllo Dough

1. Problem: Dough tears when rolling or when carefully stretched

Possible Solutions:

• Use a high-gluten flour like bread flour with at least 11% gluten content. If you can’t find a high-gluten flour, you can add a tablespoon of “vital wheat gluten (flour)” to whatever flour you use to increase the gluten content.
• Allow at least an hour for the dough to rest and begin gluten development before rolling out the dough.
• You can add an extra 20-30-minute rest after separating the dough into 12 pieces to ensure additional gluten development.

2. Problem: Dough sheets are thinner in sections after rolling:

Possible Solutions:

• Apply equal pressure on the rolling pin as you roll out the dough.
• Use a uniformly sized rolling pin; not one that is tapered as a tapered one will prevent you from applying equal pressure

3. Problem: Dough crumples during rolling:

Possible Solutions:

• Maintain ample flour on the work surface during each roll. Crumples are a result of a sticky work surface. They occur when a very small work surface section is sticky, and when you push out the dough, that section on the work surface is unable to move so the extra dough ends up folding over creating a crumple, crinkle, or fold (whatever you want to call it).
• How to correct a crumple: 1) Continue to roll over the crumple to flatten it out without correcting it; it will eventually roll out flat OR 2) Stop rolling, lift the dough, add flour to the work surface, pull the dough (stretching it to open the fold) and then carefully roll back over it with the rolling pin to flatten.

4. Problem: Phyllo sheets stick together after stacking:

 Possible Solutions:

• Flour well both sides of each sheet. If you find that flour isn’t working, mix 1 part cornstarch to 2 parts flour and dust both sides with the mixture. Cornstarch is finer than flour and will cover more of the dough surface preventing sticking.
• Place parchment paper or wax paper between each well-floured sheet to prevent any sticking.

5. Problem: Phyllo sheets dry out too quickly

 Possible Solution:

• Keep a moist (damp only, not wet) kitchen towel on both the bottom of the stack and top of the stack. Immediately cover the top sheet with the moist towel after removing each sheet. Minimize air exposure as air causes dryness.

6. Problem: Phyllo sheets are not crispy after baking

Possible Solutions:

• Coat each sheet well with oil or melted butter (depending on the recipe) when stacking them in the baking dish prior to baking. The fat creates the crisp when baking.
• Spritz the top layer of phyllo sheets with water just prior to baking as water also creates a crust.
• Be sure to bake the dish long enough. If the dish is underbaked, the phyllo sheets will be soft or even soggy from the filling. Don’t remove the dish from the oven until the phyllo on top is golden brown and crispy.

7. Problem: Phyllo isn’t browning on top during baking

Possible Solutions:

• Brush egg wash over the top of the dish prior to putting it in the oven.
• OR spritz water over the top phyllo sheets just prior to baking.
• Bake the dish long enough, until the top browns.

8. Problem: Phyllo is no longer crispy after it’s baked

Possible Solution:

• Bake the dish with phyllo the day you want to eat it. As baked phyllo sits, the filling moistens the phyllo layers and softens them even after they were crispy. If short on time, prepare the dish the day before and bake it the day you want to eat it.

Interchanging Commercial Phyllo for Homemade Phyllo

When using, keep the phyllo sheets covered completely until adding them to your dish. You can cut the sheets to fit your recipe needs. Typically, 1 rolling pin-rolled homemade phyllo sheet is equal to 2 store-bought phyllo sheets since sheets rolled by hand are thicker than machine rolled. If you have a machine roller at home, you may be able to achieve the same commercial thinness.

How to Use Phyllo Dough

This recipe yields enough phyllo sheets with 4 left over to equal a 1-pound, store-bought package of phyllo dough. You can use these phyllo sheets to make Greek Spanakopita (recipe coming), baklava (recipe coming), apple strudel, sweet or savory pies like quiche (recipe at the end of the post), phyllo cups, etc.

Final Thoughts on Homemade Phyllo Dough

Home Phyllo Dough isn’t Easy

Making phyllo dough from scratch is not easy but it takes time. While making the dough in a stand mixer is easy, the remainder is time and effort. There’s an hour or so resting time followed by dividing the dough. The most time-consuming element is rolling out the 12 dough pieces in near paper-thin sheets. The good thing is that it freezes really well so you can the dough whenever you have the time for later use.

Phyllo Dough Rolling Duration & Learning Curve… Ugh…

The first time I rolled out my first phyllo sheet, it took me 10-15 minutes… learning curve!! There was a lot I had to figure out. Fortunately for you, I give you all the tips and troubleshooting I had to learn myself. Following my guidelines, you should be able to roll your first one out in a third of the time. So, now I can roll out each dough piece in 4 minutes without any tears, almost no crumples, and no frustrations… I do sweat a little though. 😊 In total, it takes me 1 hour to roll out 12 phyllo sheets, 4 minutes of rolling with an extra minute of flouring and stacking, taking 5 minutes per sheet. Yes, that’s a lot of time and effort.

The Biggest Challenge with Homemade Phyllo Dough

The most challenging aspect of homemade phyllo is not acquiring the paper-thin sheet like a commercial product UNLESS you have a rolling machine at home, which many of us do not. Even with that, I can’t tell you how good and flaky homemade phyllo is until you try it. It may not look as delicate and appealing as a commercial brand because it isn’t as thin, BUT the flavor is surprising; you wouldn’t guess it could taste that good. Flour, fat, and salt… need I say more?

Is Making Homemade Phyllo Dough Worth it?

Given the work and why most people don’t make their own phyllo, I admit it’s only worth doing for a special treat or occasion. However, you can always make it and freeze it for later use. Do I like making phyllo? Depends… if I have an afternoon to do so and in the mood for a rolling workout. Is it worth it? Depends… I think it is, if you have the time, because the flavor is rewarding, it’s a nice challenge, I feel so accomplished when done, and I appreciate even more the dish I use it in.

The truth is, unless I already have it in the freezer waiting for me (during the holidays), I will likely use those commercially available. With the ease, availability, and quality of commercial brands, you honestly don’t need to make your own. However, if you’re up for a challenge, by all means, give it a try. Keep in mind that it isn’t exactly like store-bought phyllo because hand rolled isn’t as thin. I’m very happy with my rustic, homemade recipe and if you follow my tips, you should be very pleased with your process and product, too. 😊

Check out my YouTube video with each step of prepping and making homemade phyllo dough. “How to Make Phyllo Dough: Lots of Tips, Commercial Comparisons, & How to Interchange Them”

Check out these holiday recipes.

Austrian Apple Strudel

Greek Spanakopita

3 Simple & Flavorful Pie Crusts

Sweet Potato Swirled Babka Bread

Cinnamon Rolls

Grandma’s Yeast Rolls (The Berry Family Recipe)

French Pain d’Épices (Spice Bread)

Crispy Ginger Snap Cookies

Greek Vasilopita New Year’s Cake

Spanish King Cake (Rascón de Reyes Epiphany Bread)

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.